Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-04-24
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Barr.

catsup (oeware of the base counterfeiO,
the pure foury potato in the rich gravy
for the rest.
RECIPES.
Ginger Cookies-Two and one-half
cups of molasses, one cup Of sour milk,
half cup of butter, three teaspooafuls of
soda, little ginger, grated or powdered,
-four sufficient to roll out.
Tapioca Black Msnge-Half pint O.
tapiOca soaked in warm water three
hours; sweeten and add to quart of
milk; boil one hour; stir in the juice and
grated rind of two lemons; put in mOlds
to cool Eat with sugar and wine, or
sugar and lemon jules.
Fricasse-"Save your cold steak or
boiled beef until you have a large dishful;
grind it and six gOUd-siZed onions; ada
the steak, gravy, one nutmt g, little
spice and black pepper and some bread
crumbs to make 1t stick together, make
into cakes and fry in lard.
Fig Cake-Cake same as for COcOanut
| cake Filling-One pound Of figs chopped
very fine, one cup of sugar, One-half cup
of water. Put on the back Of the stove
and mash with a spoon until it becomes
smooth paste. Flavor with vanilla, and
spread between the cakes.
Ginger Pudding-One-half cup of mo-
Iasses, two-thirds of cup of butter, one
cup of brown sugar, two cups of -four,
| four eggs, one small teaspoonful of gin
ger, one of cinnamon, and one of cloves.
| Bake in layers and put together with jelly
and icing. Servei it'll sauce or cream.
Chicken Croquettes-Take q cold chick
| en-, roast, boiled or broiled, miuce it very
| fac, or it will not adhere; moisten with q
rich gravy or with cream; season with
pepper and salt and little mace, if you
like the flavor; make up into small forms,
dip in egg, roll in bread crumbs and dry
slowly in pot lard.
Orange Cream-The juice of six or
anges, one fourth of a pound Of white
| sugar, one pint of boiling water and SIX
eggs. Beat the yelks, add sugar, orange
! Juice and water and stir over boiling
! water until it thickens. When cool put
into glasses, and on each one put the beat
en- whites, sWeetenef and favored with q
| little of the grated rind.
To Devil Turkey-Mix q little salt,
black pepper and cayenne, and sprinkle
over the gizzard, rump and drumstiCk of
a dressed turkey; broil them and serve
very not, with the sauce; NIX with some
of the gravy out of the dish little made
mustard, some butter and -four, d spoon
full of lemon juice snd the same of soy !;
| boil up the whole.
J.lly Pie-One tumbler each of Jelly
and water, three tablespoonful of corn
starch, yolk of one egg, small table
spoonful of butter. Boi Jelly, butter and
water together, then thicken with the
egg and corn-starch wet in water. Pour
into pie tin lined with nice crust, bake
till the crust is done, then beat the white
Of the egg to & stiff froth, adding a table
spoonful Of powdered sugar, spread over
the pie and set in tt oven till q delicate
brown.
Poverty Pie-One large cup of milk,
yolk of one egg, two tablespoenfuls each
of sugar and -four, and little salt Cook
by setting the dish in saucepan OF boil
ing water, stir until scalded, remove and
let it cool, flavor with lemon, have your
crust ready baked, pour in the mixture
and frost with the white of the egg, and
one tablespoonful of white sugar. Set il
hot oven and brown slightly.
Noodles for Soup-The German noodles
are very easily made and much better
than they can be bought. Beat one ege
with pinch of salt, stir into it as muct
-four, well dried, as will make a stiff
elastic paste; it must be very stiff, bu
not hard.
Roll this out as thin as paper on
board, then lay clean double cloth or
the board and the paste upon it. Now
roll again, and when it is as thin as yor